In a small bowl, use a fork to whisk together hoisin sauce, garlic and ginger.

3.

Brush both sides of chicken with hoisin mixture. Spray broiler pan with cooking spray then place chicken on broiler pan and broil for 6 minutes on each side or until done and no longer pink in the middle.

4.

Heat vegetable oil in a skillet over medium-high heat. Sauté onion for 2 minutes then add red and green cabbage and saute for 2 minutes or until cabbage starts to wilt.

5.

Place cabbage in a medium bowl and add sesame oil, salt and pepper then toss to coat.

In a small saucepan, stir in all ingredients for the glaze then bring to boiling at medium-high then reduce heat to medium-low and simmer, uncovered for about 20 minutes, stirring occasionally.

2.

Move oven rack to about 4 inches below broiler then turn on broiler. Spray a broiler pan with lowfat cooking spray then center salmon on pan then broil for about 10-12 minutes or until fish flakes easily when tested with a fork. Use a pastry brush to baste the fish with some of the apricot glaze every 3-4 minutes.

Using a blender, blend 1 cup of apples, the raspberries and the orange juice concentrate until smooth. Add remaining apples and blend until smooth. Pour apple mixture in a medium sized bowl then stir in the honey, cinnamon and lemon juice.

3.

Line a baking sheet with plastic wrap and tape to edges. Do not use wax paper or aluminum foil since it’s difficult to remove the fruit from these items.

4.

Pour apple mixture on the plastic lined baking sheet and spread with a rubber spatula until it’s 1/8 inch thick. Leave about 1/2 inch of space open from edge of pan to allow fruit to expand while drying.

5.

Bake in oven for 4-6 hours. Fruit leather is done when it is no longer sticky to the touch. When done, roll the fruit with the plastic wrap the long way. Cut into 2-inch pieces. Store pieces in an airtight container.